"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pumpkin Scones Recipe

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This recipe for Pumpkin Scones, by , is from Momma's Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nichol Fausett

Category:
Category:

Ingredients:  
Ingredients:  
2 c flour
1/2 c brown sugar
1 t baking powder
1 t baking soda
1/2 t salt
1/2 c pumpkin
2 t vanilla
1 t cinnamon
3/4 t ginger
3/4 t cloves
1/2 t nutmeg
3 T half and half
1/2 c cold butter
1 egg
1 T molasses
Simple Glaze:
2 c powdered sugar
2-4 T half and half
1 t vanilla
Spiced Glaze:
1 T pumpkin
1 c powdered sugar
1-2 T half and half
1/3 t cloves
1/8 t nutmeg
1/8 t ginger
1/4 t cinnamon

Directions:
Directions:
Whisk flour, brown sugar, baking powder, baking soda, salt and all spices. Cut butter into small cubes and add to flour mixture with 2 knives (about 5 minutes of cutting it into the mixture. It should look coarse). Whisk remaining ingredients in separate bowl then stir into flour mixture. Knead 3-4 times. Pat to 10x7 rectangle. Cut half, half, half then triangles. Place on parchment lined baking sheet.

Bake 400 for 20 minutes.

Taste good plain or may put simple or spiced glaze over top once cooled.

For glaze: Mix ingredients together drizzle over cooled scones.

Personal Notes:
Personal Notes:
I was pregnant with Sydney when I first made this recipe. My friends Lisa Sarmento, Debbie West and I were throwing a shower for another friend, Helen Armstrong, who was also pregnant (with her 3rd child). I had never heard of scones in my life and Lisa told me to make scones for the shower. I remember walking all over Wal-Mart (the big one) trying to find ingredients for the scones and the other things she put on the list for me. We had the shower then a couple days later, I went into labor with Sydney, 21 days early. I swore that all the Wal-Mart walking helped me go into labor early!! These scones are really tasty though.

 

 

 

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